Ethiopian Spiced Carrot Soup
Keto, Paleo, Gluten-free, Low Carb, Diabetic friendly
This is a spiced carrot soup that packs a deliciously warm punch. This particular soup can be found all over the world, but the dash of cardamom and cumin sets it apart from the rest! Ethiopia is famous for its use of a wide array of spices, for which it has been growing and trading with the rest of the world since historic times.
If you like heat, you can also add organic berbere–the trademark spice mix of Ethiopia.
The organic carrots provide a touch of sweetness, and the smooth and thick consistency is hearty and filling. If you are looking for an all-vegetarian/vegan version, replace the organic chicken stock with organic vegetable stock.
A dollop of organic grass-fed yogurt can give a tangy edge to this exotic soup. Also, feel free to add an organic cage-free poached egg to it for a healthy and hearty breakfast!
- 3 medium organic carrots, peeled and diced
- ½ organic sweet onion, diced
- 1 clove organic garlic, minced
- 3 cups organic free-range chicken broth (vegetable broth, if vegan/vegetarian)
- 2 tablespoons organic grass-fed butter
- ½ teaspoon organic cardamom
- ½ teaspoon organic turmeric
- ½ teaspoon organic cumin
- Salt and pepper to taste
- Grass-fed organic yogurt (Optional. Avoid if lactose intolerant or vegan/vegetarian)
- Bring a pot of salted water to boil and cook carrots until tender. Strain carrots and place into a blender.
- Saute onions in butter until lightly caramelized, about 6-8 minutes on medium heat, moving often to prevent burning.
- Add chicken broth to blender and puree until smooth. Alternatively, you can place the carrots, sauteed onions, and broth in a pot and use an immersion blender to puree.
- Bring to a simmer and add spices, salt, and pepper to taste. Careful not to bring it to a boil, or the soup could jump and burn you.
- Serve hot, with a dollop of organic grass-fed yogurt, if using.